Score the ham fat and insert small slivers of garlic. Rub the roast
with
sage, remembering that a small amount of this powerful herb
goes a
long way.
Salt and
pepper the ham and place it on a rack in a large baking pan.
Combine the veal or chicken stock with the butter, dry mustard and
lemon
juice. Roast the ham at 325 degrees F. about 25 minutes per
pound, basting every 30 minutes with
the stock mixture.
When the roast has started to cook, combine in a large pan the
sauer-
kraut, onion, juniper berries and pepper. Cover the sauerkraut with
veal
or chicken
stock  whichever you are using in the baste  and
simmer
2 to 3 hours, adding more
stock if necessary. [We always
add at least
1/2 cup dry white wine to the sauerkraut.]
Roast the pork to an internal temperature of 165 degrees F. Let it
stand 15
minutes before carving. Serve with the sauerkraut andmashed potatoes.

This particular roast is excellent served cold. To accompany it,
make a
casserole of leftover sauerkraut:

In a 1 1/2-quart casserole, alternate layers of sauerkraut with
grated
Gruyère cheese. The top layer should be cheese, sprinkled
with
buttered breadcrumbs. Bake
20 minutes at 350 degrees F.
[Complete the meal with
Coburg Potato Salad.]